Culinary fundamentals /
American Culinary Federation, The Culinary Institute of America.
- Upper Saddle River, New Jersey : Pearson / Prentice Hall, c2006.
- xxv, 1077 p. : col. ill ; 29 cm. + 1 DVD-ROM (4 3/4 in.)
1. Introduction - 2. Nutrition, safety, and science - 3. Culinary math and recipes - 4. Tools and equipment - 5. Ingredients - 6. Stocks, soups, and sauces - 7. Dry heat techniques - 8. Moist heat techniques - 9. Completing the plate - 10. Pantry - 11. Garde-manger - 12. Baking - 13. Advanced topics - 14. Cuisines of the world - Appendices.
0131180118 (alk. paper). 9780131180116
Cooking
641.5 / CUL
1. Introduction - 2. Nutrition, safety, and science - 3. Culinary math and recipes - 4. Tools and equipment - 5. Ingredients - 6. Stocks, soups, and sauces - 7. Dry heat techniques - 8. Moist heat techniques - 9. Completing the plate - 10. Pantry - 11. Garde-manger - 12. Baking - 13. Advanced topics - 14. Cuisines of the world - Appendices.
0131180118 (alk. paper). 9780131180116
Cooking
641.5 / CUL